It’s been a little over 10 years since Susie Thompson, associate professor in potato breeding at North Dakota State University, first crossed and selected a new yellow potato selection. Her efforts finally are nearing fruition.
The new line, ND1241-1Y, may be available commercially as soon as late November or perhaps by next season. The ND1241 has the characteristics of a good fresh-market potato, like intense yellow color and great flavor, she says.
“The tuber size profile is very, very uniform,” Thompson says.
They’re very round, not oblong like Yukon Gold or some other varieties, and they are higher set than Yukon Gold and produce a lot of 4- to 8-ounce tubers, Thompsons says. It’s also a good variety to use for potato chips.
“It will chip directly out of the field but also following 10 months storage at 42°F,” she says. “The chips are a beautiful yellow color.”
Yellow potatoes have been gaining popularity over the past several years.
“Between 2008 and 2023, the amount of yellow potatoes produced in the Red River Valley dramatically increased at the expense of red table stock potatoes,” Thompson says.
Although some Yukon Gold potatoes still are grown, the main varieties produced in the Red River Valley — such as columba, Musica and Soraya — were developed in Europe and are not always ideal for growing in Minnesota and North Dakota, home of the Red River Valley.
Regional growers may need a more locally adapted variety, she says.
The ND1241 was cross bred and selected in the Red River Valley. It comes on early and is compatible with the region’s short growing season.
Variety trials began in 2018, some seed acreage has been planted in North Dakota and Minnesota, and marketing evaluations are underway, Thompson says.
Growers also are evaluating the ND1241 to see how it packs compared to other yellow potatoes. So far, no storage issues have been reported.
The variety could be considered for release as soon as November, or Thompson may decide to wait until next season.
“I want feedback from growers who have it this year,” she says. “I want to see what sort of experiences they had.”
